Tested till perfect Zippy Lemon Bars
Photography by Matthew Kimura

Zippy Lemon Bars

For those who prefer a not-so-sweet treat, serve these tangy, citrusy tidbits.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Best: 2001

Recipe4 out of 5 based on 52 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 40


  • 3/4 cup 3/4cupbutter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 1/4 tsp 1/4tspsalt
  • 2 cups 2cupsall-purpose flour


  • 4 4eggeggs
  • 1-1/4 cups 1-1/4cupsgranulated sugar
  • 2 tbsp 2tbspfinely grated lemon rind
  • 1/2 cup 1/2cuplemon juice
  • 1/4 cup 1/4cupall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1 tbsp 1tbspicing sugar
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Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.

In bowl, beat together butter, sugar and salt until light; stir in flour until blended. Press into prepared pan. Bake in centre of 325°F (160°C) oven until golden, about 25 minutes. Let cool completely in pan on rack.

TOPPING: Meanwhile, in bowl, beat eggs with granulated sugar until pale and thickened. Add lemon rind and juice, flour and baking powder; beat until smooth. Pour over base.

Bake in centre of 325°F (160°C) oven until set, 25 to 30 minutes. Let cool completely in pan on rack. Dust with icing sugar. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)

Nutritional Information Per bar: about

cal 99 pro 1g total fat 4g sat. fat 2g
carb 15g fibre 0 chol 31mg sodium 63mg

% RDI:

calcium 1 iron 3 vit A 4 vit C 2
folate 5
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